Cheese stuffed pasta shells

Homemade delicious recipe for 4 Cheese stuffed pasta shells

This stuffed pasta sure can please just about anybody. It is creamy, cheesy, warm, comforting and most defiantly delicious. It’s one of those dinners that my family loves very much, but in reality any pasta dish is always welcome on our table. 
I adapted this recipe from RR and ever since I followed her recipe it never failed me so I know that you will love this too, because it’s simple and even the most pickiest eater will enjoy it. 

Cheese stuffed pasta shells
Recipe
courtesy Rachel Ray-slightly adapted
Serves 4-5
Ingredients:
  • 8-10
    pieces jumbo pasta shells
  • ½ tsp. Salt for the pasta water
  • 1 ½ pounds ricotta cheese or part skim ricotta cheese
  • 1
    pound mozzarella, diced (divide in half)
  • ½ cup grated Parmigiano-Reggiano
  • ½ cup shredded Asiago
  • ¼ cup chopped flat-leaf parsley
Sauce:
  • 2
    Tbs. extra-virgin olive oil,
  • 3
    cloves garlic, chopped
  • 1
    small onion, finely chopped
  • 1
    can (28 ounces) crushed tomatoes
  • Salt
    and freshly ground black pepper
  • 5
    leaves fresh basil, torn or shredded
OR
use:
  • 1
    Jar Marinara sauce
Directions:
  1. Preheat
    oven to 400 degrees F.
  2. Bring
    a large pot of water to a boil. Salt water and add pasta. Cook shells
    12 about minutes, they should be softened but still under cooked at
    the center. Drain pasta and cool it down.
  3. Combine
    ricotta, ½ of the diced mozzarella, a couple of handfuls of
    Parmigiano and Asiago. Add parsley to the cheeses and stir to
    combine.
  4. To
    a small sauce-pot over moderate heat add oil, garlic and onions. Saute
    onions and garlic 5 minutes. Add tomatoes and season sauce with salt
    and pepper. Simmer sauce 5 minutes and stir in basil leaves
  5. Pour
    a little sauce into the bottom of a shallow medium sized casserole
    dish. Fill shells with rounded spoonfuls of cheese mixture and
    arrange them seam side down in casserole dish. Top shells with
    remaining sauce and remaining mozzarella and Asiago cheeses. Place
    shells in hot oven and cook 8 minutes to melt cheeses and bubble
    sauce.

Enjoy!
Note*
  • To skip the homemade sauce you can use any pasta sauce that you like. 
  • To stuff these shells easier you could fill large plastic bag with cheese and cut one corner and just fill each shell. 

I wish you all wonderful rest of the week! 
Your friend,
Sandra
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